Second productive weekend in a row. I love it! Ruth, my daughter Raquel (who has become our very efficient intern) and I spent most of the day yesterday testing new recipes. By far, my favorite thing to do.
A few weeks ago, we got an email from Galaxy Nutritional Foods, one of the leading brands of dairy alternative products, asking us if we would like to try some of their goodies. We, of course, accepted and a couple of weeks later received a few containers of their non-dairy cream cheese spreads.
So this past week, we put on our creative hats and started writing down a bunch of recipes we thought would be fun to try. And they all came out great!
Here’s one of my favorite ones. I think it’s a great recipe for summer, with all the amazing fresh produce, especially corn, available in the market.
Hope you enjoy it!
Vicky
Prep time: 10 minutes
Cook time: 50-55 minutes
Ingredients (serves 6-8):
- 1 whole wheat store bought frozen pie crust
- 2 tbsp extra virgin olive oil, divided
- 1 large zucchini, sliced thin
- 2 ears corn
- 3 eggs, lightly beaten
- 1-8oz package dairy free garlic & chive cream cheese (we used Galaxy Nutritional Foods) at room temperature
- 1/4 cup unsweetened plain almond milk (we use Silk Pure Almond)
- 1 tbsp fresh chopped basil
- Salt and pepper to taste
1. Preheat oven 375F
2. In a large skillet, saute zucchini slices in 1 tablespoon of olive oil, on both sides until tender and golden brown, 3-5 minutes. Season with salt and pepper to taste and set aside.
3. Carefully cut the corn kernels off the cob. Saute in 1 tablespoon of olive oil for 3-5 minutes. Season with salt and pepper to taste and set aside.
4. In a large bowl, whisk together non dairy cream cheese and almond milk. Add eggs and chopped basil and stir until well incorporated. Season with salt and pepper
5. Add cooked corn and mix well.
6. Pour mixture into pie crust
7. Arrange cooked zucchini slices on top
8. Bake at 375F for about 35-40 minutes, until set. Let it cool slightly before slicing.
9. ENJOY! From May I have that recipe
Gorgeous photos! I love the mixture of zucchini and corn! I would never have thought of combining them in a quiche!
Thanks! It really is a delicious combination. The corn gives it a touch of sweetness and texture. Glad you like it
Yummy!!!!! Great way to use the wonderful seasonal veggies we enjoy here. Does this freeze well?
Love the photograph…
Thanks!!! We’ve frozen non-dairy quiche before without a problem. I don’t think the addition of the cream cheese should make a difference… but honestly, we haven’t tried it yet. Please let us know if you do!
Wow, I’ve never heard of non-dairy quiche before – it looks amazing!
Thanks!! The vegan cream cheese mixed with the almond milk makes it really creamy. It’s a great substitute for regular cream!
Always fun to play in the kitchen and come up with new recipes. You did it well – love the idea of non-dairy quiche. Good post – thank you.
Thank you!! We do have a great time in the kitchen, we are very lucky!! By the way, your first picture of the BLT Salad is AMAZING!!!
OMG that looks so delicious! I am tempted to run to the store to get the rest of the ingredients to make this
This also is not helping that I’m already hungry while reading this post!
Haha, thanks!! I find hunger to be the best motivator to get in the kitchen!! Hope you enjoy it
I kind of changed it a little to fit our needs but my four kids and husband said it is a “keeper”!
Great! We love when people “experiment” with our recipes! So glad your family enjoyed it
The fork in the picture above, the one that is just below the pie. I have the complete 12 piece set, including serving utensils, soup spoons, etc. It belonged to my grandmother and was handed down to me. There is an “S” engraved in the rectangle. : )
That’s so funny! What a small world! I got some silver wear from my husband’s grandmother, but unfortunately I do not have the whole set just some loose pieces. Perfect as props for food photography